Adjika from zucchini with horseradish
0
3250
Kitchen
Caucasian
Calorie content
47.2 kcal
Portions
8 port.
Cooking time
60 minutes
Proteins *
0.9 gr.
Fats *
1.8 gr.
Carbohydrates*
10.5 g
The recipe for making adjika with horseradish has taken root in our family for a long time, and we use it every year. Adjika consists entirely of seasonal vegetables, the cost of which at the very height of the season is not at all great, and the cooking result is always excellent. Thanks to the addition of garlic and horseradish, adjika turns out to be quite spicy, but you can adjust the addition of these ingredients to your taste.
Ingredients
Cooking process
We wash all vegetables well under running water. We clean the zucchini from the stalk, peel and seeds. We cut the zucchini into several pieces so that it is convenient to pass it through a meat grinder. Cut the bell pepper in half and remove the seeds. Peel and rinse the carrots. We wash the tomatoes, scald them with boiling water and peel them.
We transfer the chopped vegetables to an enamel pan, add salt, sugar, vegetable oil, hot pepper and chopped horseradish root. Mix well and put the pan on fire. Bring the vegetables to a boil over medium heat, then reduce the heat and cook for 40-45 minutes, remembering to stir occasionally. 10 minutes before the end of cooking, add garlic and vinegar passed through a press to the adjika. Cook until tender and remove the pan from heat.
